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PODCAST

Ancestral Kitchen

Alison Kay & Andrea Huehnerhoff

The Ancestral Kitchen is a twice-monthly podcast hosted by Alison, a European town-dweller and Andrea, living on a family farm in northwest Washington state. Pull up a chair at the table and join us as we talk about eating, cooking and living with ancient ancestral food wisdom in a modern-world kitchen. Find us here: http://ancestralkitchenpodcast.com Podcast theme and audio production by Robert Michael Kay, find him at www.robertmichaelkay.com

arts food

All Episodes

01:26:54

#84 - How to Get More (& Tastier!) Liver into Your Diet

Ancestral Kitchen ·

2024/05/20

Liver: do you love it or hate it?Which ever side of the fence you're on, we're betting you know that liver is a true superfood; one of the most nutrient dense foods we can include in our diet.But for many it's also a 'problem' food – we know because both of us regularly get questions on including liver in an ancestral diet.This episode is for liver lovers and liver haters! We talk about why liver is so important, how often to eat liver, where to start with sourcing, preparing and cooking liver, what

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01:11:43

#83 - Meal Planning and Ancestral Food Rhythms with...

Ancestral Kitchen ·

2024/05/06

Rebecca is a good friend and a good influence. She is the creator behind A Humble Place, with a website and an Instagram both by that name, where I first found her when I was looking for Charlotte Mason art studies, and I got many of her beautiful sets. In this episode, though, she is teaching me about her meal planning strategies. I am now using her method and it is revolutionizing everything that I am doing. I am so grateful to Rebecca for joining me today to discuss this because I am not by

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01:10:20

#82 - Home-Milling Flour for the Best Bread!

Ancestral Kitchen ·

2024/04/22

I know milling my own flour is better and I want to do it, but where do I start?Home milling can be such a joy and we’re here in this episode to guide you through all the hows.We’ll talk themultiple benefits of milling at homeand fill any gaps in knowledge you might have. We’ll explain how you can grind a grain,what mills are available for your kitchenand the benefits of each one, then I’ll share how I mill at home, the organisation around it and what I make. And stay till the end as we’ll also

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01:06:05

#81 - Millet: How to Use this Sustainable, Gluten &...

Ancestral Kitchen ·

2024/04/08

Do you cook with millet? I do and I love this ancient grain for the fact that it is super sustainable, very economical and, being gluten and lectin free, really easy to digest.In this episode we dive in to the ancestral grain millet. We will talk about what it is, why you'd want to include it in your diet, how to cook it and I then I will go on to share in detail my seven favourite ways to use millet - we regularly consume millet all of these ways in our home.By the end of this episode you will be

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01:22:08

#80 - Feeding Babies & Children Nutrient-Dense Food...

Ancestral Kitchen ·

2024/03/25

Feeding babies and children a nutrient-dense ancestral diet is something that many moms have questions about. Whether the questions are "how do I start my child off on the right foot" or "I have older kids and we are just coming to this ancestral diet now - help, how do I transition them to this good food!" - these are things that we think about. Here to help us today is Christine Muldoon, from The Modern Ancestral Mamas Podcast. Christine and her co-host Corey were on our podcast a long time ago,

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01:20:16

#79 - Butchering Poultry

Ancestral Kitchen ·

2024/03/11

We get a lot of questions about butchering chickens over here on the podcast, and those questions range from “I have a backyard flock and I would like to be able to cull a few hens and some roosters every year,” all the way up to, “We are planning to raise enough meat birds for ourselves and our neighbors and we need to know what tools we need to get started on that.” In this episode, I am going to do my best to get you comfortable with the idea of butchering a few hens on your kitchen counter, and

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01:21:57

#78 - Broth: Your Questions Answered

Ancestral Kitchen ·

2024/02/26

We asked for your questions on bone broth. And man, did you send them in!Today's episode is dedicated to answering all the questions we received about the wonder that is bone broth. We will cover sourcing your bones, what types of bones to use, cooking broth – including equipment, timings, add-ins, how to make your broth thicker, thinner, stronger and weaker, the myriad of ways you can drink and eat your broth, nutrition and storage. There are so many ideas packed into these 75 minutes. So whether

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01:05:23

#77 - Veganism, Conscious Slaughter, Safe Meat...

Ancestral Kitchen ·

2024/02/12

Meredith Leigh is an ex-vegan now butcher, a butchery teacher, an author, a kitchen experimenter extraordinaire and meat fermenter, co-founder of The Fermentation School and a mum.She has so much to share and this is an intimate and engaging conversation. We cover some really important questions including conscious animal slaughter, Meredith's transition from veganism to ethical meat, the safety worries around fermenting meat and the one we get so many questions about: nitrates in meat.Patrons of

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01:12:06

#76 - Essential Oils in an Ancestral Kitchen

Ancestral Kitchen ·

2024/01/29

The world of essential oils is an ancient and ancestral one. From the Mesopotamian valley where the Sumerians, Akkadians and ancient Hebrew tribes were distilling, trading and using oils to the apothecaries and wisdom of the ancient Chinese; from the dusty tombs of Egyptian Pharaohs like Tutankhamun to the Silk Road and spice merchants guiding camels burdened with precious ointments, oils, resins and salves.The ancients knew and prized essential oils for their benefits, and we can enjoy the same

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51:03

#75 - Sandor Katz: Wild Yeast, Small Food & The War...

Ancestral Kitchen ·

2024/01/15

If you asked both Andrea and I who's inspired us the most we'd both put our guest today, Sandor Katz, right up there in our top couple of names. We've read his books, underlining phrase after phrase, we've taken his advice; we've made his ferments, so many of his ferments. He's inspired, educated, and hand-held us both through our food fermentation journeys.Coming up is a fascinating and informative conversation that covers what Sandor grows and ferments, safety and fermentation, wild starters

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01:06:25

#74 - 14 Tips for Changing Your Food Habits

Ancestral Kitchen ·

2024/01/01

All of us have tried to change our food habits at some stage, most of us multiple times. Maybe, as you’re listening to this, you want to. It sounds simple - I’ll just stop eating this and start eating that. But it’s never that easy, is it?! Today, we’ll take a deep dive into food habits and offer you 14 Tips for Changing yours.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver

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01:12:48

#73 - Slow Christmas

Ancestral Kitchen ·

2023/12/19

In this episode we will share what a Slow Christmas is and why we choose to celebrate our holidays this way. We'll talk about some specific traditions for meals, gifts and more - both from our homes and from the homes of our community of patrons.If you're a patron of the podcast, check your email for a link to our 2023 Christmas gift to you!* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements,

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01:09:30

#72 - All About Spelt Sourdough

Ancestral Kitchen ·

2023/12/05

Spelt is a wonderful, economical alternative to wheat. I've been baking with it for a decade now and I love its deep, nutty flavour, its flexibility and its digestibility - many people who don't get on with wheat can enjoy spelt, especially if it's in a sourdough loaf.Whether you've tried spelt or not, this episode will give you everything you need to know to get the most from this grain in your own kitchen. And we'll celebrate the podcast's second ecookbook, Sourdough Spelt Every Day, that distils

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01:25:16

#71 - How We Cook Shapes the World We Live In with...

Ancestral Kitchen ·

2023/11/20

Piper’s Farm was founded in 1989 by Peter Grieg and his wife, Henri. It’s just north of Exeter in Devon, Britain, and today it is run by their son Will and his partner, Abby, in a multi-generational partnership and succession achievement.Peter Grieg worked for his father’s farm and shop business and saw the factory farm model brought from the US to the UK, by his father, post-WWII; and he watched it evolve into the beast it has become today. He never felt right raising animals under the oppressive,

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01:04:53

#70 - Fermenting Oats

Ancestral Kitchen ·

2023/11/06

Oats are one of my ultimate comfort foods. Golden, creamy, filling, tasty - what is there not to love? It's been that way for me for a long time. Long before I realised that huge swathes of my English, Scottish, Welsh and Irish ancestors subsisted on oats, sometimes eating them three times a day for many generations.Today we'll focus on the oat, and fermenting oats. Finally Andrea let me out of my cage to talk about some of the research I've been doing into this wonderful grain over the last year

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01:14:15

#69 - Fake Food v. Small Farms

Ancestral Kitchen ·

2023/10/23

Before we read the books that our guest today, Chris Smaje, wrote, we knew we didn't want a world where fake food, food manufactured in factories was what we ate as a society. We didn’t believe that protein made in stainless steel vats could give our minds, bodies, souls and communities what they need to survive and thrive.But what we didn't know, is that manufactured protein, fake food or precision fermentation, however you want to term it, literally will not work.Listen in to this episode to

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01:07:25

#68 - Naturally Fermented Dairy in the Home with...

Ancestral Kitchen ·

2023/10/09

If you’re bringing raw milk into your home, whether it is through a herd share, shopping from a local raw dairy or co-op, or you have a cow on the back pasture, it is inevitable that we start wanting to value-add that milk; both adding nutritional value to it by culturing it in our homes, and adding monetary value by making raw milk into what would be higher priced items from the store.In this episode Robyn who is the creator over at Cheese From Scratch on Instagram is here to teach us about

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01:18:45

#67 - 50 Ways to Save Money on an Ancestral Diet -...

Ancestral Kitchen ·

2023/09/25

"I just can't afford to eat ancestrally" is something that we hear all the time.And we get that, the mainstream, shop-bought side of ancestral eating can sometimes be eye-wateringly expensive. Notwithstanding that we've both been eating this way on a very tight budget for over a decade each. We’re going to show you that it is possible!In this second part, we'll complete our list of 50 ways to save money on an ancestral diet. If you haven't listened to part one yet go back and check out that episode

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01:15:06

#66 - 50 Ways to Save Money on an Ancestral Diet -...

Ancestral Kitchen ·

2023/09/11

"I would love to eat an ancestral diet but I can’t afford it, what can I do?""I want to shop from small farms around me, how can I make this happen with a limited budget?""Food costs are rising dramatically where I live and the budget that once worked for us isn’t cutting it anymore, help!"In a post-industrial world where globally imported subsidized factory food is perceived as the cheaper or only option for a budget, these are questions most of us have had at some point. In this episode Alison and

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01:40:32

#65 - Our Birthing Stories

Ancestral Kitchen ·

2023/08/28

Just like the Ancestral Diet is so different from the standard American diet, so the ways our ancestors birthed bears very little relation to how modern industrialised communities bring the next generation into the world.In this intimate episode, originally recorded for patrons of the podcast, Andrea and I share our birthing stories. We've got four births between us and we came to them with very different backgrounds. We talk about the actual births, what we learnt from them, what we regret and much

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